This 2lb loaf is made from the same dough as the wild sourdough levain but with a generous addition of chopped kalamata olives. It is leavened with 100% wild cultured sourdough starter.
It begins with a 12 hour leaven preferment, which is then used to build the main dough. The final dough is fermented at 80-90F for 4-5 hours, followed by 18-24 hrs of cold fermentation before shaping, proofing and baking.
If you love olives, you'll love this kalamata studded boule.